Creamy Cottage Cheese Tomato Soup
This creamy tomato soup is made with cottage cheese for a protein-packed, healthier alternative to traditional cream-based soups. It's quick, comforting, and perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 cup cottage cheese (full-fat or low-fat) Use full-fat for richer texture.
- 2 cups canned diced tomatoes Fire-roasted for extra flavor.
- 1 cup vegetable broth Or chicken broth for non-vegetarian option.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried basil Or 1 tablespoon chopped fresh.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
Instructions
Preparation
- Warm the olive oil in a medium pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the canned diced tomatoes, vegetable broth, dried basil, salt, and pepper.
- Bring the mixture to a low simmer and let it cook for 8–10 minutes to meld flavors.
Blending
- Remove the pot from heat.
- Stir in the cottage cheese, then use an immersion blender to puree the soup until smooth and creamy.
- If you prefer a chunkier texture, blend only part of the soup or pulse briefly.
Serving
- Return the pot to low heat and warm through for 2–3 minutes.
- Taste and adjust seasoning. Serve warm.
Notes
For different textures, swap cottage cheese for plain Greek yogurt or silken tofu. To adjust creaminess, reduce blending time for a chunkier soup.